Destanee Fournier Saucepan May 07th, 2017 - 11:49:51
One of the first techniques in preparing food believed to be used by stone-age people was exposing food to direct heat from either an open fire or hot coals layering the food with clay or large and sturdy leaves before roasting to preserve moisture in the cooked food. This technique is still used in modern cuisines to keep the most natural juices of food, a method that has risen in recognition due to people wanting healthier meals and lifestyles.
Many serious cooks swear by cast-iron pots, which cook very slowly and evenly. Some of the iron can leach into your food, but that shouldn`t be a problem unless you have a rare medical condition like haemochromatosis, in which iron accumulates dangerously in your body. For women it could even be a bonus, topping up iron stores that are so often unhealthy low. A more everyday hazard with cast iron is that it weighs a ton, so be prepared for this before you take a laden pan off the stove and put you back out.
For the most natural beauty, a Terracotta earthenware speaks well. Pick a casserole dish with a good lid that fits suitably with handles for easier handling and can be lifted off securely. Casserole dishes are often hard-wearing because of the job they do so they tend to be a little heavy, choose one that you can lift. Equally, a sauce pan is the workhorse in any kitchen, and you would like to get one that`s also particularly fine to use with puddings, custards, rice dishes and of course sauces. It would not be a good pan if it does not feel good in your hands, easily dents, burns, and develops hotspots.
Cast Iron: Is associated with solid fuel cookers like the traditional Aga`s and Rayburn`s. These saucepan sets are suited to this type of cooking as the saucepans are normally thick and heavy and although take a long time to heat up will stay hot for a long time after the heat source has been turned off. This makes them particularly good at slow cooking.